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Effect of sugar on starch edible film properties: plasticized effect
The effect of some sugars (maltose, sucrose, and d-allulose) on different starch sources (normal corn, normal rice, waxy corn and waxy rice) to produce edible film was studied. Films were prepared using 3% (w/w) starch and 20% (w/w) sugar as a plasticizer. The relative crystallinity of films increas...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098788/ https://ncbi.nlm.nih.gov/pubmed/30150836 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3307-7 |
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